Pumpkin Baked Alaska

pumpkin baked alaska cake being sliced

5 from 12 reviews

This pumpkin baked Alaska is a fun fall spin on the classic pound cake, ice cream and toasted meringue dessert. And with just a few store bought ingredients, this beauty comes together in no time!



For the pound cake:

For the pumpkin ice cream:

For the meringue:


  1. Grease and line a 6″ cake pan.
  2. In a large bowl, beat the softened butter until smooth.
  3. Add the sugar and beat until light and fluffy (1-2 minutes).
  4. In a small bowl, whisk together the eggs, egg yolks, vanilla extract and salt.
  5. With your mixer on low, slowly pour the egg mixture into the cake batter.
  6. Add the flour 1/4 cup at a time, mixing between each new addition.
  7. Pour the batter into the cake pan and bake at 350F for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. To make the ice cream, whip the heavy whipping cream on high until stiff peaks form.
  9. Add the remaining ingredients and continue whipping until light and fluffy (about 2-3 minutes).
  10. Line a bowl with a 6″ opening with plastic wrap and pour the ice cream mixture in until it almost reaches the top.
  11. Cover with the cooled pound cake, cover with another layer of plastic wrap and freeze until firm (about 6-8 hours).
  12. To make the meringue, whisk together the egg whites and sugar over a boiling pot of water until hot and the sugar has dissolved.
  13. Add the vanilla extract and whip the meringue mixture on high until stiff peaks form.
  14. Remove the ice cream and cake from the bowl, cover with meringue and toast using a chef’s torch or by baking in the oven at 500F for about 5 minutes (or until toasted on the outside). Serve immediately.


Pound cake recipe adapted from Sugar Spun Run


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